3/4 cup almond flour
1/2 cup rice flour
1/4 cup cornstarch
1/2 cup icing sugar
1/4 tsp baking powder
1/8 tsp fine sea salt
3/4 cup unsalted butter (1 1/2 sticks), cut up
1 medium egg yolk
1/2 tsp almond extract
Place the almond flour, rice flour, cornstarch, icing sugar and salt into the bowl of a food processor and pulse a few times to combine. Remove the top and add the butter. With a fork, beat together the egg yolk and almond extract in a small bowl. Pour the egg yolk mixture evenly over the top. Run the motor until a soft dough begins to form.
Form the dough into two cylinders about 6 to 7 inches long and place into the refrigerator for about 30 minutes.
Preheat oven to 325°F.
Remove the dough from the refrigerator and cut into slices just shy of half an inch thick.
Place the cookies about 2 inches apart on a cookie sheet lined with parchment paper or a baking mat. This dough will spread. Bake for about 15-20 minutes or until the edges are nicely browned.
Remove from oven and cool on baking sheet; they break very easily while hot or warm.